Making a delicious poached egg sandwich is a delightful lunch! Yes, of course, it tastes so good too. This recipe combines a crusty sandwich with pesto mayonnaise, arugula, and freshly poached egg. With savvy tips and tricks, it always works.
Poached Egg Sandwich
A delicious sandwich with a poached egg? Yes, of course. This crunchy bun is spread with pesto mayonnaise and topped with nutty arugula and a poached egg. Such delicious flavors in every bite.
What exactly is a poached egg? It is an egg without a shell, which you cook in hot water until the outside becomes firm, but the inside is still wonderfully soft. It is used with Egg Benedict, Florentine eggs, and Egg with Mornay sauce. And the eggs at Shakshuka are also poached. But it is also delicious, just on a bun spread with butter.
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The Easy Way to Poach Eggs
Is it difficult to make a poached egg? There are five essential steps when poaching. And if you use these, it will work!
- Let the water simmer, but do not boil. Around 180 °F (80 °C) is perfect
- Break the egg over a fine-mesh sieve. As a result, the watery part of the egg white disappears through the sieve. This watery part is responsible for a big part of the spread of the egg white in the pan.
- Lower the egg into the water in the strainer. Then use a spoon or wooden spoon to scoop the whites around the yolk. After about 45 seconds, release the egg into the water and remove the sieve.
- Cook the egg until the outside is translucent but hardened, but if you move the egg back and forth, the yolk still moves.
- Keep the poached egg in a bowl of warm water (so it won't get cold) until you're done cooking. When you eat, remove the egg with a slotted spoon, drain briefly on kitchen paper and serve.
Note: Poached egg where the egg yolk is not entirely set is not suitable for pregnant women, children under four years old, the elderly, and the sick. Poach for a longer time to make sure the egg yolks are set.
What do you need for Poached Egg and Arugula Sandwich?
To prepare this Poached Egg Sandwich, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Sandwich buns - A crispy bun that you can bake in the oven. A hamburger bun or a hard tiger bun is also delicious.
- Arugula - Deliciously peppery, and it provides a bite. Arugula is a type of lettuce, and the disadvantage is that it withers quickly. That's why you only add the vegetables at the last minute. This keeps it wonderfully crunchy.
- Pesto Mayonnaise - This Mediterranean mayonnaise goes with almost any recipe. A touch of sweet basil gives this mayonnaise its delicious taste. The recipe for homemade pesto mayonnaise can be found here.
- Eggs - Make sure the eggs are as fresh as possible. The white is firmly around the yolk with fresh eggs, which is easy to poach.
How to prepare an Open Faced Sandwich with Poached Eggs
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Cut open your bun and smear pesto mayonnaise on the bottom side.
- Spread the arugula over the bread.
- Heat water in a pan to 180 °F (80 °C). Crack your egg over a fine mash sieve and let the watery egg whites drain. Lower the strainer into the hot water. Scoop the white around the egg yolk with a spoon. Then remove the sieve from the water.
- Boil the egg until the outside is translucent and hard, and remove it from the water with a slotted spoon. Drain briefly on kitchen paper and place on top of the arugula. Serve right away.
Tips and Substitutions
- Make sure to scoop the egg whites over the egg with a wooden spoon once it's in the water. Otherwise, there is a chance that the egg will stick to the sieve.
- Instead of the sieve method, you can also poach with vinegar (this method doesn't work for me as well, the egg white swirls around, but many people swear by this):
- Break the egg into a bowl.
- Add one tablespoon of vinegar to the water and create a vortex with a spoon (by turning circles).
- Pour the egg into the whirlpool, causing the egg white to fold around the yolk.
- Let it poach for 2 to 3 minutes.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
Recipe
📖 Recipe
RECIPE CARD
Equipment
- sieve
- wooden spoon
Ingredients
- 2 Sandwich buns
- 2 tablespoons pesto mayonnaise
- 1 oz. arugula
- 2 eggs, very fresh
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat water in a pan to 180 °F (80 °C) (you will not see any bubbles at the surface).
- Meanwhile, cut open the buns and spread them with pesto mayonnaise.2 Sandwich buns, 2 tablespoons pesto mayonnaise
- Place a handful of arugula on top.1 oz. arugula
- Carefully break an egg in a fine sieve over a small bowl.2 eggs
- Slowly lower the sieve into the water, scooping the egg white over the yolk with a spoon. Do this for about 45 seconds. This will keep the egg from sticking to the strainer.
- Remove the sieve from the water and poach the egg for another 2 minutes.
- Carefully remove the egg from the water with a slotted spoon and drain well on kitchen paper.
- Repeat for the other egg.
- Place the poached eggs on the arugula and serve immediately.
Notes
- Make sure the eggs are as fresh as possible. The white is firmly around the yolk with fresh eggs, which is easy to poach.
- Poaching time for different egg sizes: Eggs size S poach 2 to 2 ½ minutes, size M 3 minutes, and eggs size L poach 3 ½ to 4 minutes.
- A poached egg where the egg yolk has not entirely set is not suitable for pregnant women, children under four years old, the elderly, and the sick. So poach it longer.
Place in a bowl of warm water and cover the poached egg. 4. Storage
Quickly cool the poached egg in a bowl of ice water.
- Refrigerator - Place the poached eggs in a bowl of cold water and cover them with foil. Make sure the poached eggs are covered with water. This way, they stay good for up to 2 days.
- Reheat - Fill a bowl with hot water and place the poached eggs. Leave them in there until they are warm.
Nutrition
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